A bread proofing mold

Abstract

This utility model discloses a bread proofing mold, relating to the field of bread processing utensils. Its key technical features include: a base and several annular rings; the upper surface of the base and the upper and lower end faces of each annular ring are equipped with matching magnetic structures; the annular rings are stacked to form a conical sidewall resembling a wicker basket, gradually widening from the bottom upwards; the lowest annular ring is attracted and fixed to the magnetic structure of the base via its lower end face, while the remaining annular rings are attracted and fixed to each other via their upper and lower end face magnetic structures. The overall height of the mold can be adjusted by increasing or decreasing the number of annular rings. This utility model achieves flexible height adjustment and convenient assembly through the magnetic structure, solves the problem of poor controllability of air gaps through the adjustable magnetic block structure, and improves cleaning and maintenance performance by using food-grade materials. It comprehensively overcomes the shortcomings of existing technologies and significantly improves bread proofing effect and ease of production.

Description

Technical Field

[0001] This utility model relates to the field of bread processing equipment, and more specifically, it relates to a bread proofing mold. Background Technology

[0002] Proofing is a crucial step in bread making, requiring molds to provide stable support for the dough and create a suitable fermentation environment. This is especially important for breads like European-style bread that need to maintain a specific shape; the structure of the proofing mold directly affects the shape and quality of the finished product. Among traditional proofing molds, rattan proofing baskets are widely used due to their good breathability and ability to create natural patterns. However, they suffer from a fixed structure and non-adjustable height, making them unsuitable for fermenting doughs of different weights. Furthermore, rattan easily absorbs moisture and impurities, making cleaning and maintenance inconvenient.

[0003] To address these issues, existing technologies have developed imitation rattan basket molds made of metal or plastic. While these improve cleanliness, most are still one-piece molded structures, making it difficult to flexibly adjust their height and ventilation. Some height-adjustable molds use snap-fit ​​or plug-in structures, which are not only cumbersome to operate but also make it difficult to precisely control the size of the ventilation gaps. This can easily lead to uneven ventilation during dough fermentation, affecting the internal structure and surface texture of the bread.

[0004] Therefore, there is an urgent need for a bread proofing mold that can flexibly adjust its height, control the air gaps, and is easy to assemble, in order to meet diverse bread-making needs and improve proofing effect and ease of operation. Utility Model Content

[0005] In view of the shortcomings of the existing technology, the purpose of this utility model is to provide a bread proofing mold.

[0006] The above-mentioned technical objective of this utility model is achieved through the following technical solution: a bread proofing mold, including a base and several annular rings, wherein the upper surface of the base and the upper and lower end faces of each annular ring are provided with a matching magnetic attraction structure. The rings are stacked one on top of the other to form a conical sidewall resembling a rattan basket, and the conical sidewall gradually expands from the bottom upwards; The bottommost ring is attracted and fixed to the magnetic structure of the chassis through the magnetic structure of its lower end face. The remaining rings are attracted and fixed to each other through the magnetic structures of their upper and lower end faces. The overall height of the mold can be adjusted by increasing or decreasing the number of rings. The magnetic attraction structure includes several magnetic blocks. In adjacent magnetic attraction structures, the magnetic blocks protruding from the end face abut against each other to form a breathable gap. The height of the breathable gap can be adjusted by changing the protrusion height of the magnetic blocks.

[0007] The present invention is further configured such that: the magnetic attraction structure on the lower end face of the annular ring also includes a stud, and the lower end face of the annular ring is provided with a threaded hole adapted to the stud, and the magnetic block is fixed on the end face of the stud away from the threaded hole; By rotating the stud to change the depth to which it is screwed into the threaded hole, the protrusion height of the magnetic block relative to the lower end face of the ring can be adjusted, thereby adjusting the height of the air gap between adjacent magnetic structures.

[0008] The present invention is further configured such that: the upper end face of the annular ring and the upper surface of the chassis are respectively provided with grooves adapted to the magnetic block; in the magnetic attraction structure of the upper end face of the annular ring and the upper surface of the chassis, the magnetic block is embedded in the groove and fixed by adhesive.

[0009] The present invention is further configured such that the magnetic blocks in the magnetic attraction structure are evenly distributed along the circumference of the annular ring.

[0010] The present invention is further configured such that the magnetic block in the magnetic attraction structure is a neodymium iron boron strong magnet, and the magnetic flux density of the neodymium iron boron strong magnet is not less than 1.2T, so as to ensure the attraction stability between adjacent rings and between the rings and the base, and to prevent the mold from loosening or shifting during the dough proofing process.

[0011] The present invention is further configured such that the annular ring is made of food-grade plastic, stainless steel or ceramic material.

[0012] In summary, this utility model has the following beneficial effects: the magnetic structure enables highly flexible adjustment and convenient assembly; the adjustable magnetic block structure solves the problem of poor controllability of air gaps; and the use of food-grade materials improves cleaning and maintenance performance. It comprehensively overcomes the defects of the prior art and can significantly improve the bread proofing effect and production convenience. Attached Figure Description

[0013] Figure 1 This is a schematic diagram of the structure of the present invention. Figure 1 ; Figure 2 This is a schematic diagram of the structure of the present invention. Figure 2 ; Figure 3 This is an exploded view of the chassis in this utility model; Figure 4 This is a schematic diagram of the structure of the annular ring in this utility model; Figure 5 for Figure 4 Enlarged schematic diagram of part A in the middle.

[0014] In the diagram: 1. Chassis; 2. Ring; 3. Magnetic block; 4. Ventilation gap; 5. Stud; 6. Threaded hole; 7. Groove. Detailed Implementation

[0015] The present invention will now be described in detail with reference to the accompanying drawings and embodiments. Example:

[0016] A type of bread proofing mold, such as Figure 1 and Figure 2 As shown, the device includes a base 1 and several annular rings 2. Both the base 1 and the annular rings 2 are made of food-grade stainless steel. This material not only meets food contact safety requirements but also has a smooth surface, making it difficult for dough fragments and moisture to remain. Cleaning only requires a simple wipe, effectively solving the problems of traditional rattan materials easily absorbing impurities and being difficult to clean. In other embodiments, food-grade plastic or ceramic materials can also be used. Compared to traditional rattan, these are easier to clean and less prone to absorbing moisture and impurities, solving the problem of inconvenient cleaning and maintenance of rattan molds. Furthermore, these materials have good chemical stability, do not produce harmful substances upon contact with dough, meet food hygiene requirements, and have a longer service life.

[0017] like Figure 1 , Figure 3 , Figure 4 and Figure 5 As shown, the upper surface of the base 1 and the upper and lower ends of each annular ring 2 are equipped with matching magnetic structures. The magnetic structures are composed of several magnetic blocks 3, which are evenly distributed around the annular ring 2. This ensures that the attraction between adjacent annular rings 2 and between the annular ring 2 and the base 1 is evenly distributed, avoiding mold deformation caused by excessive local force. These magnetic blocks 3 are all neodymium iron boron strong magnets with a magnetic flux density of 1.3T, which can provide sufficient attraction to ensure structural stability. Even if the dough ferments and expands, generating outward pushing force, it can prevent the mold from loosening or shifting, thus solving the problem of insufficient stability of existing adjustable mold structures and ensuring that the dough maintains the preset shape during the proofing process.

[0018] Specifically, such as Figure 1 , Figure 3 , Figure 4 and Figure 5 As shown, both the upper surface of the annular ring 2 and the upper surface of the base 1 have grooves 7 that fit the magnetic blocks 3. After the magnetic blocks 3 are embedded in these grooves 7, they are fixed with food-grade adhesive. This fixing method makes the magnetic blocks 3 firmly installed and not easy to fall off even after long-term use. At the same time, the positioning function of the grooves 7 ensures that the magnetic blocks 3 are evenly distributed along the circumference of the annular ring 2, thereby ensuring uniform attraction in all parts. The lower surface of the annular ring 2 is provided with a stud 5 and a threaded hole 6. The threaded hole 6 is opened on the lower surface of the annular ring 2, and the stud 5 fits into the threaded hole 6. The magnetic blocks 3 are fixed on the end face of the stud 5 away from the threaded hole 6. By rotating the stud 5 to change its screw depth, the protrusion height of the magnetic blocks 3 relative to the lower surface of the annular ring 2 can be flexibly adjusted.

[0019] In use, the rings 2 are stacked one on top of the other. The bottom ring 2 is fixed by magnetic blocks 3 on its lower end face and magnetic blocks 3 on the upper surface of the base 1. The remaining rings 2 are attracted to each other by magnetic blocks 3 on their upper and lower end faces. Since the magnetic blocks 3 are evenly distributed circumferentially, the attraction between adjacent rings 2 is balanced, and there will be no local loosening. Compared with traditional snap-on or plug-in structures, this magnetic connection method eliminates the need for aligning complex interfaces during assembly. It only requires a gentle touch to fix the rings, making it extremely convenient to operate. At the same time, the overall height of the mold can be quickly adjusted by increasing or decreasing the number of rings 2. For example, three rings 2 can be used for 500g dough, while five rings 2 can be used for 800g dough, perfectly adapting to the fermentation needs of dough of different weights and solving the limitations of the fixed height of traditional molds.

[0020] It is worth noting that, such as Figure 2 , Figure 4 and Figure 5 As shown, in the adjacent magnetic attraction structure, the protruding magnetic block 3 on the lower end face of the annular ring 2 and the magnetic block 3 on the upper end face of the upper annular ring 2 (or the magnetic block 3 on the upper surface of the chassis 1) abut against each other, naturally forming a ventilation gap 4. Since the protrusion height of the magnetic block 3 can be adjusted by the stud 5, when it is necessary to enhance the ventilation, the stud 5 can be screwed out a certain distance to increase the protrusion height of the magnetic block 3, thereby expanding the ventilation gap 4; when it is necessary to reduce the ventilation, the stud 5 can be screwed in to reduce the height of the ventilation gap 4. This adjustment method is precise and controllable, avoiding the problems of fixed or cumbersome adjustment of the existing mold's ventilation gap 4. It can be flexibly adjusted according to different needs, ensuring that the dough can release excess carbon dioxide and maintain suitable humidity during fermentation. Ultimately, this results in a loose and uniform internal structure of the bread and an ideal crust texture. If a crispy crust is required, the height of the ventilation gap 4 can be increased appropriately. Increasing ventilation allows the dough surface to lose water slightly, forming a thin "hard shell," which lays the foundation for a crispy crust after baking. Conversely, if a soft crust is required, the height of the ventilation gap 4 can be reduced.

[0021] In addition, such as Figure 1 As shown, the conical sidewalls formed by the stacking of the rings 2 gradually expand from the bottom up, completely replicating the shape of the traditional rattan basket. This provides stable support for doughs that require specific shapes, such as European bread, ensuring that they maintain a regular conical appearance after fermentation. At the same time, the ring structure of the rings 2 will imprint natural ring patterns on the surface of the dough, enhancing the bread's aesthetics.

[0022] In summary, this bread proofing mold achieves highly flexible adjustment and convenient assembly through a magnetic structure. The adjustable magnetic structure solves the problem of poor controllability of the air gap 4. At the same time, the use of food-grade materials improves cleaning and maintenance performance, comprehensively overcomes the shortcomings of existing technologies, and can significantly improve the bread proofing effect and production convenience.

[0023] The above description is merely a preferred embodiment of this utility model. The protection scope of this utility model is not limited to the above embodiments. All technical solutions falling within the scope of this utility model's concept are protected. It should be noted that for those skilled in the art, any improvements and modifications made without departing from the principle of this utility model should also be considered within the protection scope of this utility model.

Claims

1. A bread proofing mold, characterized in that: It includes a chassis (1) and several annular rings (2), and the upper surface of the chassis (1) and the upper and lower end faces of each annular ring (2) are provided with matching magnetic attraction structures. Each of the rings (2) is stacked on top of each other to form a conical sidewall in the style of a rattan basket, and the conical sidewall gradually expands from the bottom to the top; The bottommost ring (2) is attracted and fixed to the magnetic structure of the chassis (1) through the magnetic structure of its lower end face. The remaining rings (2) are attracted and fixed to each other through the magnetic structures of the upper and lower end faces. The overall height of the mold can be adjusted by increasing or decreasing the number of rings (2). The magnetic attraction structure includes several magnetic blocks (3). In adjacent magnetic attraction structures, the magnetic blocks (3) protruding from the end face abut against each other to form a breathable gap (4). The height of the breathable gap (4) can be adjusted by changing the protrusion height of the magnetic blocks (3).

2. The bread proofing mold according to claim 1, characterized in that: The magnetic structure on the lower end face of the annular ring (2) also includes a stud (5). The lower end face of the annular ring (2) is provided with a threaded hole (6) that is compatible with the stud (5). The magnetic block (3) is fixed on the end face of the stud (5) away from the threaded hole (6). By rotating the stud (5) to change the depth of its insertion into the threaded hole (6), the protrusion height of the magnetic block (3) relative to the lower end face of the ring (2) can be adjusted, thereby adjusting the height of the air gap (4) between adjacent magnetic structures.

3. The bread proofing mold according to claim 1, characterized in that: The upper end face of the annular ring (2) and the upper surface of the base (1) are respectively provided with grooves (7) that are adapted to the magnetic block (3). In the magnetic attraction structure of the upper end face of the annular ring (2) and the upper surface of the base (1), the magnetic block (3) is embedded in the groove (7) and fixed by adhesive bonding.

4. A bread proofing mold according to claim 1, characterized in that: The magnetic blocks (3) in the magnetic attraction structure are uniformly distributed along the circumference of the annular ring (2).

5. A bread proofing mold according to claim 1, characterized in that: The magnetic block (3) in the magnetic attraction structure is a neodymium iron boron strong magnet. The magnetic flux density of the neodymium iron boron strong magnet is not less than 1.2T, so as to ensure the attraction stability between adjacent rings (2) and between rings (2) and the base plate (1), and to avoid the mold from loosening and displacement during the dough proofing process.

6. A bread proofing mold according to claim 1, characterized in that: The ring (2) is made of food-grade plastic, stainless steel or ceramic.

Images